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Saturday, June 7, 2014

This was a labor of love for one of many going away potluck parties for our friends Kim & Butch...

A whole bunch of fake hostess cakes before they were demolished!

I was so glad that this part worked! And J & I were so amazed at how much these taste like their non GF/Vegan counterparts!

Chocolate Cupcake Recipe

¾
cup brown rice flour

¼
cup potato starch

¼
cup almond meal (if you are avoiding nuts you can just add more brown rice
flour)

½
cup dutch cocoa powder

1
tsp baking soda

½
tsp salt

1
cup packed brown sugar

2
tsp vanilla extract

½ cup
of milk of choice (I used unsweetened soy)

½
cup of earth balance

1
flax egg (1 TBS ground golden flax whisked with 3 TBS hot water & left to
sit and gel up for 5 minutes before using)

¾
cup of hot water or coffee

*
Preheat oven to 350º. Generously grease cupcake pan. (I think this works best
without cupcake papers… Set aside.

*
Place all ingredients, except hot water or coffee, in large bowl and blend on
low speed with electric mixer. Add hot water or coffee and mix until thoroughly
blended. Pour into prepared pan.

*
Bake for 20 to 25 minutes or until toothpick inserted in center of cakes comes
out clean. Cool cake in pan on wire rack for 10 minutes. Remove cakes from pan
and cool completely on wire rack. Serves 12. MUST BE COOL BEFORE
ASSEMBLING/FILLING!!! Otherwise... gross.

Filling Recipe

¾
cup organic shortening

¼
cup earth balance

3 ½
cups of confectioners sugar, sifted

1 ½
tsp Vanilla extract

¼
cup soy milk

·Blend
shortening and margarine together until they are combined and fluffy.

·Gradually
add sugar and continue to mix

·Add
vanilla and soymilk and mix for about 5 minutes or until fluffy

Ganache

1/3
cup soymilk

1/2
cup gluten free chocolate chips

*
In a small sauce pan, boil the milk, add in the chocolate chips and mix/stir
immediately. Turn the heat off and keep stirring until the ganache is smooth
and fully mixed.

Shows the
assemblage best… I didn’t use her recipe but I followed her method of putting
it all together. Post Punk Kitchen uses a pastry tip and pumps the filling into
the cakes without cutting them… The cake recipe I used is an adaptation of
Carol Fenster’s chocolate cake recipe, veganized & minus the xantham gum.
Also, most sites have a second frosting recipe for the squiggle on top but I just
put the extra ¾ or so of filling in a small Ziploc bag and cut a tiny corner
off to squiggle it on… ALSO: once I filled them and put the ganache on top with
a spoon I popped them in the fridge for ten minutes to set the ganache.
ENJOY!!!

About Me

This blog is run by Allyson Mellberg Taylor and Jeremy Taylor. We started it as a way to share some of our doings with friends and put a fire under our butts for the book that we are currently writing together about non-toxic artist materials. This has been a passion of Jeremy's since graduate school and he has done years worth of research leading up to the writing of this book. When we met during graduate school and started sharing living/studio space and making work collaboratively it became an important part of my life and studio practice too. I can't imagine making work any other way.